Heat shocking of Philippine green mussels, Perna viridis

International Journal of Food Science and Technology

Volumn 40, Issue 7, 2005, Pages 689-694

  Azanza, Ma Patricia V ^a   Azanza, Rhodora V ^b   Ventura, Sharon R ^a  

^a UNIVERSITY OF THE PHILIPPINES   (Philippines)

^b University of the Philippines Diliman   (Philippines)

Author keywords

Bivalve processing; Hand shucking; Heat treatment; Mollusc; Shellfish; Thermal shocking

Indexed keywords

BIVALVIA; MOLLUSCA; MUSCULISTA SENHOUSIA; PERNA VIRIDIS;

EID: 23744435877     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.00972.x     Document Type: Review

References (15)

1. AOAC (1990). Official Methods of Analysis, 15th edn. Pp. 988-989. Washington, DC: Association of Official Analytical Chemists.
2. Aypa, S.M. (1979). Various factors affecting recovery and growth rate of transplanted Perna viridis (Linne). Philippine Journal of Fisheries, 17, 115-146.
3. Blanco, B.P. & Pimentel, J.V. (1986). Mussels. Pp. 10-13. Quezon City, Philippines: Fisheries Extension Division, Bureau of Fisheries and Aquatic Resources.
4. Cook, D.W. & Ruple, A.D. (1994). Factors affecting indicator and pathogen populations during processing and handling of shucked shellfish. In: Environmental Indicators and Shellfish Safety (edited by C.R. Hackney & M.D. Pierson). Pp. 282-288. New York: Chapman and Hall.
5. FAO/WHO (2000). Proposed Draft Code of Practice for Fish and Fishery Products. Pp. 5-6. Codex Committee on Fish and Fishery Products, 24th Session, Norway, 5-9 June 2000. Pp. 988-989. Caracalla, Rome: Food and Agriculture Organization of the United Nation - World Health Organization.
6. Frazier, W.C. & Westhoff, D.C. (1988). Food Microbiology. Pp. 6-7. New York: McGraw Hill.
7. Gatchalian, M. (1989). Sensory Evaluation Methods for Quality Assessment and Development. Pp. 324-326. Quezon City, Philippines: College of Home Economics, University of the Philippines.
8. Gillies, M.T. (1975). Fish and shellfish processing. In: Food Technology Review No. 22. (edited by M. T. Gillies). Pp. 22-25. Park Ridge, NJ: Noyes Data Corporation.
9. Hesselman, D.M., Motes, M.L. & Lewis, J.P. (1999). Effects of a commercial heat shock process on Vibrio vulnificus in the American oyster, Crassostrea virginica, harvested from the Gulf Coast. Journal of Food Protection, 62, 1266-1269.
10. Hoff, J.C., Beck, W.J., Ericksen, T.H., Vasconcelos, G.J. & Presnell, M.W. (1967). Time-temperature effects on the bacteriological quality of stored shellfish. II. Bacteriological changes in shucked Pacific oysters (Crassostrea gigas) and Olympia oysters (Ostrea lurida). Journal of Food Science, 32, 125-129.
11. Jay, J. (2000). Modern Food Microbiology. Pp. 222-223. London: Chapman and Hall.
12. San Juan, E.M. (2000). Radiation resistance of paralytic shellfish toxins. MS Thesis, College of Home Economics, University of the Philippines, Diliman, Quezon City.
13. Srikar, L.N. & Mishra, R. (1989). Technical note: a comparison of methods for shucking clams. International Journal of Food Science and Technology, 24, 659-663.
14. Villanoy, C., Corrales, R.V., Jacinto, G., Cuaresma, N. Jr & Crisostomo, R. (1996). Towards the development of a cysts-based model for predicting red tide in Manila Bay, Philippines. In: Harmful and Toxic Algal Blooms (edited by T. Yashumoto, Y. Oshima & Y. Fukuyo). Pp. 189-192. Place de Fontenoy, Paris: United Nations Educational, Scientific and Cultural Organization.
15. Young, A. & Serna, E. (1982). Bivalve culture in the Philippines. In: Bivalve Culture in Asia and the Pacific, Proceedings of a Workshop Held in Singapore, February 16-19, 1982 (edited by F.V. Davy & M. Graham). Pp. 55-68. Ottawa, ON: International Development Research Centre.